Best 11 Steamed Squash Recipes

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Embark on a culinary journey with steamed squash, a versatile and delectable dish that offers a symphony of flavors and textures. In this comprehensive guide, we present three distinct recipes that capture the essence of steamed squash in all its glory. From the classic simplicity of Steamed Squash with Butter, to the vibrant medley of Steamed Squash with Herbs and Lemon, and the tantalizing aroma of Steamed Squash with Garlic and Parmesan, each recipe promises a unique and unforgettable experience. Whether you're a seasoned chef or just starting your culinary adventures, these recipes provide a delightful introduction to the world of steamed squash. So, gather your ingredients, prepare your steamer, and let's embark on a culinary adventure that will leave your taste buds craving for more.

Here are our top 11 tried and tested recipes!

STEAMED BROCCOLI AND SQUASH



Steamed Broccoli and Squash image

Writes Dorothy Smith of Eldorado, Arkansas, "This hot side dish pairs two colorful vegetables and a savory dressing. I never have leftovers."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 pound broccoli, cut into spears
1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano

Steps:

  • Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.

Nutrition Facts :

STEAMED SQUASH



Steamed Squash image

Summer squash is a Southern tradition- but we always steam ours, instead of cooking in oil. Use small, tender squash, and enjoy!

Provided by Kizzikate

Categories     Onions

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb yellow squash, sliced 1/2 inch thick
1 sweet onion, chopped
2 tablespoons margarine
1/2 teaspoon seasoned pepper (such as Lawry's)
1 teaspoon sugar

Steps:

  • Combine sliced squash & chopped onion in a wire steamer basket, place over gently boiling water. Cover, & let steam.
  • 10-12 minutes, until squash is fork-tender. Remove squash and onion to a large serving dish.
  • Immediately stir in margarine, pepper, and sugar. Serve hot.

STEAMED SQUASH MEDLEY WITH SUN-DRIED TOMATOES



Steamed Squash Medley with Sun-Dried Tomatoes image

I invented this recipe on vacation when the produce stands were overflowing with young, tender zucchini and yellow squash. The secret is the sun-dried tomatoes. Enjoy!

Provided by Kate Holmgreen

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 9

6 dehydrated sun-dried tomatoes
2 cups boiling water
6 small zucchini, sliced
6 small yellow squash, sliced
1 sweet onion, chopped
2 tablespoons butter
1 teaspoon white sugar
¼ teaspoon freshly ground black pepper
salt to taste

Steps:

  • Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
  • Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
  • Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 14.9 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 85.4 mg, Sugar 4.3 g

STEAMED BROCCOLI AND SQUASH



Steamed Broccoli and Squash image

Make and share this Steamed Broccoli and Squash recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces broccoli florets
2 small firm yellow squash or 2 small firm zucchini, sliced
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
3 garlic cloves, sliced
1 tablespoon minced fresh oregano
salt
black pepper
shaved parmesan cheese

Steps:

  • Steam vegetables for 8-10 minutes or until crisp-tender.
  • Heat olive oil, butter, lemon juice, garlic, and oregano until fragrant.
  • Toss steamed veggies with butter mix, seasoning with salt and pepper to taste as well.
  • Garnish with shaved parmesan cheese if desired.

Nutrition Facts : Calories 161.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 39.9, Carbohydrate 9.8, Fiber 0.8, Sugar 1.7, Protein 4.7

STEAMED YELLOW SQUASH WITH VIDALIA ONIONS



Steamed Yellow Squash With Vidalia Onions image

I hesitated to post this recipe because it is so simple. But I didn't see anything like it on recipezaar, so here it is. It uses up things that are often in abundance in the garden, and is really simple and quick...bringing out the best flavors of the vegetables.

Provided by breezermom

Categories     Onions

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 5

5 yellow squash, washed and quartered
1/4 cup butter
1 vidalia onion, chopped coarsely
salt
black pepper

Steps:

  • Wash and quarter the squash. Steam in a skillet or saucepan over water until al dente. (Time depends on the size of your squash -- usually about 4-5 minutes.).
  • Heat the butter in a saucepan over medium-high heat. Saute the onions until translucent. Add the steamed squash and season with salt and pepper to taste.

STEAMED BROCCOLI AND SQUASH WITH TAHINI SAUCE



Steamed Broccoli and Squash with Tahini Sauce image

This salad with veggies is quite hearty. Top it with tahini sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/2 head broccoli florets
1 Delicata squash, sliced and seeded
1 cup mixed tender greens
1 cup thinly sliced red cabbage
2 tablespoons diced red onion
Coarse salt and pepper
1/4 cup Tahini Sauce
1 tablespoon toasted sesame seeds

Steps:

  • Steam broccoli florets until bright green and tender, about 4 minutes. Remove and set aside. Steam squash until bright yellow and tender, about 10 minutes.
  • In a bowl, toss greens, cabbage, and red onion. Top with steamed vegetables and season with salt and pepper. Drizzle with tahini sauce and sprinkle with sesame seeds.

Nutrition Facts : Calories 109 g, Fat 5 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

SAKE-STEAMED CHICKEN AND KABOCHA SQUASH



Sake-Steamed Chicken and Kabocha Squash image

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Provided by Tadashi Ono

Categories     Bon Appétit     Chicken     Squash     Dinner     Ginger     Chile Pepper     Healthy     Low Fat     Low Cholesterol     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 7

2 dried chiles de árbol, seeded, crushed, or 1/2 teaspoon crushed red pepper flakes
1 cup sake
1 (2-inch) piece ginger, peeled, cut into thin matchsticks
2 (8-ounce) skin-on or skinless, boneless chicken breasts
Kosher salt
1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again
2 scallions, sliced on a diagonal, plus more for serving

Steps:

  • Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
  • Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
  • Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.

STEAMED SQUASH PUREE



Steamed Squash Puree image

If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn -- Delicately sweet and mild. Butternut -- Silky and nutty. Kabocha -- Dense and earthy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Yield Makes about 2 cups

Number Of Ingredients 1

2 pounds squash: 1 or 2 acorn, cut into 2-inch wedges; 1 or 2 medium butternut, peeled, seeded, and cut into 2-inch cubes; or 1/2 kabocha, cut into 2-inch wedges and seeded

Steps:

  • Bring 2 inches water to a boil in a large pot fitted with a steamer basket (or colander). Add squash. Cover and steam until soft, 15 to 20 minutes. Let cool completely. If using acorn or kabocha, scoop out flesh and discard skins.
  • Puree steamed squash in a food processor until smooth. (If using kabocha, add 1/4 cup water before processing, then adjust until consistency is smooth.) Use immediately, or store in refrigerator up to 3 days or freeze up to 1 month; thaw in refrigerator before using.

STEAMED SQUASH SALAD



Steamed Squash Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 small slender zucchini, cut into 1/4-inch rounds and parboiled for 1 minute
1/3 cup extra virgin olive oil
Grated zest and juice of two large limes
1/4 teaspoon each ground cumin and cardamom
1/4 teaspoon pressed or minced garlic
Salt and freshly ground black pepper

Steps:

  • Parboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate.
  • Combine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it, skin side up over zucchini.

STEAMED KABOCHA SQUASH



Steamed Kabocha Squash image

Provided by Susanna Foo

Categories     Vegetable     Side     Steam     Thanksgiving     Fall     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 (2- to 2 1/2-pound) kabocha squash
2 tablespoons olive oil
1/4 cup honey
1 tablespoon fresh ginger, finely grated
1/2 teaspoon kosher salt

Steps:

  • Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool.
  • When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
  • In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.

SAKE-STEAMED KABOCHA SQUASH WITH WHITE MISO



Sake-Steamed Kabocha Squash With White Miso image

This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.

Provided by David Tanis

Categories     easy, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 pound kabocha squash (about half a medium squash), seeds removed
3 tablespoons white miso
6 tablespoons sake
3 tablespoons canola oil or mild vegetable oil
6 small dried red chile peppers
Kosher salt
1 teaspoon sesame oil, optional

Steps:

  • Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.
  • In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.
  • Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through.
  • Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose the right squash: For steaming, choose a squash with a firm texture and few seeds, such as butternut squash, acorn squash, or kabocha squash.
  • Cut the squash into even-sized pieces: This will help them cook evenly. If the pieces are too large, they will take longer to cook and may not be as tender.
  • Steam the squash until it is tender: The squash is done steaming when it is easily pierced with a fork. The cooking time will vary depending on the type of squash and the size of the pieces.
  • Season the squash to taste: Once the squash is cooked, you can season it with salt, pepper, butter, or other desired seasonings.
  • Serve the squash immediately: Steamed squash is best served hot or warm. You can also store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Steaming squash is a healthy and delicious way to cook this versatile vegetable. Steamed squash can be used in a variety of dishes, such as soups, stews, salads, and side dishes. It is also a great source of vitamins, minerals, and fiber. With its mild flavor and tender texture, steamed squash is a perfect addition to any meal.

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